Place the dishes on a rimmed baking sheet to catch the drips. Remember to use a damp finger to flatten the apex or any points, otherwise these points will burn when you bake the profiterole shells. The pastry shells werent baked long enough. Whatever you do, NEVER ADD EXTRA FLOUR! Do not thaw filled phyllo pastry as it will become soggy. Its a lengthy post, where I cover EVERY aspect of making perfect choux pastry, troubleshooting choux pastry problems, tips for profiteroles and eclairs, as well as variations. View On Amazon View On Walmart. You really think the over needs to preheat for 2 hours? Wrap unused sheets in plastic wrap or foil and return to the freezer. facilitates the rise of the pastry because the high heat causes the water to evaporate faster, thereby raising the pastry faster and higher. Its quite a versatile dough and is a foundation for many different pastries, like classic eclairs, cream puffs, profiteroles, craquelin, or savory appetizers like gougres. Not getting a glossy sheen on your dough is a good sign that your pte choux is going to be dense and dry. Its a light, airy, crispy pastry used to make chouquettes, cream puffs/profiteroles (both sweet and savory), choux au craquelin, croquembouches, gougres, French crullers and more. If you baked it too long the first time, simply reduce the time in the oven by a few minutes next time. This will give you a softer shell, but it will have more flavor because of the milk. The dough will even keep well in the fridge as long as its wrapped inside a pastry bag, or an air tight container. Discard the garlic slices and set the oil aside for brushing on the pizza. Also make sure there are no air bubbles in the pastry bags too. Put them in a ziplock bag and freeze for up to 3 months. Turn heat to low to infuse the oil with the garlic for about 5-10 minutes. Hi! Agitating the dough too much can cause the butter to split from the dough, and then youll get a really oily looking dough. Transfer the dough to a bowl, and let it cool down slightly for a few minutes. I love how thorough your instructions are and all the trouble-shooting tips. Use less flour when rolling out the pastry since too much flour and too much water makes pastry tough. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. Its crucial to cool the hot dough before adding the eggs, so that eggs dont cook. Subscribe and receive my FREE Portion Planning Cheat Sheet for Cocktail and Dinner Parties. So let the choux pastry cool down in a warm, draft-free area. Cover and place in the refrigerator while preparing the filling. Slowly heat the mixture over medium heat, stirring frequently to dissolve sugar and melt the butter. Probably one of the best instructional ones Ive read. Directions. Im 63 & I to made Eclairs/Cream Puffs as my 1st bake with my mom We made thousands for Bdays etc. First, make the pastry. NEVER! At first I thought my dough might be a little bit ticker than what you showed in your video, but they turned out nice and they puffed up a lot. Many recipes call for pte choux to be baked at two different temperatures. Im totally new to pastry, so I have a couple of questions that might be silly when it comes to parchment paper or silicone, is one better than the other for these or does it not matter? Flick some water over your dough using your fingers and then lightly mix the dough. Yes, absolutely. The eclairs look like they have a concave bottom, or theres a crack on the bottom. I had maintained for quite some time that I was a choux pastry whiz, because it was one of the first pastries I learnt how to make. (, Replace the saucepan back to burner and reduce the heat to medium. This is because I can add a little at a time until I get the consistency I like. But you can try either of these and see which you like better. Drizzle the melted butter evenly over the dry cake. Not good. To dry out our cauliflower, turning it into a cauliflower flour of sorts, we'll do two simple things. They are flat, or look deflated. I really didnt notice any difference between parchment paper and silicone mat. You may or may not use up all the eggs, please see the post for details). Oil droplets forming on the bottom of the pan (if youre using non-stick pans). Confectioners sugar slightly caramelizes on the shells, giving them a little extra sweetness and a delightful crunch. Less water in the dough more eggs you will need to add. Chances are theres stuff in your pastry batter that shouldnt be in there. Also, once you fill the choux pastry with the filling, everything should taste balanced. Again, I wanted this post to be your go-to guide for mastering choux pastry. Samson Brands. Any advice? Make sure to check the consistency of the dough, and not add raw flour to fix runny dough. A good apple tart, for example, has a custardy layer brimming with opportunities to infuse brown . Did you cool the dough before adding the eggs? Or the shells wont rise properly. Choux Pastry, Cream Puffs, How to make choux pastry, How to make eclairs, Profiteroles, I love seeing what youve made! 2. Eclairs piped with a round tip can cause more cracks on the surface, compared to a French star tip that has finer teeth. Eclairs are a bit trickier than profiteroles when it comes to maintaining their shape. But, one day, I just couldnt get it right! Pour the fruit and sugar mixture into the skillet. Allow them to cool down in a warm, draft-free place (I usually do this near or on top of the oven), so that a sudden temperature change wont cause them to collapse either. As mentioned above, youll need very basic ingredients. Why are my pastries too dry, doughy or crumbly. Hope this helps, and I really hope you were able to enjoy them with filling. Great tips! Featuring classics like spanakopita, spinach pie, samosas, and borek, phyllo provides crisp layers of flavor. Heat the chicken at 30 second intervals. I did not measure by weight. Since I also dont want my eclairs to puff up too much, I like to dust the eclairs with confectioners sugar instead of water. 4. . Thanks for your great info and instructions for making choux pastry! Let me know how it goes. So lets find out how to make PERFECT Choux Pastry every single time. Michael Ruhlmans ratio by weight for choux pastry is 2:1:1:2 of water, butter, flour and eggs. This image shows the subtle difference in choux pastry dough consistencies. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Omega 3 is one of those essential fatty acids that keep our brain, breathing and circulation working. We know that it comes from France. Uncooked dough can also be refrigerated for up to 3 days in an airtight container. Heres a good kitchen scale that you can use, that is inexpensive. Place defrosted puff pastry on a lightly floured surface. And I find it pretty ingenious that choux pastry doesnt use a chemical raising agent to rise. The technical storage or access that is used exclusively for anonymous statistical purposes. Wrap tightly with a double layer of foil and freeze for up to 3 months. Add message. Another reason is because you let the choux pastry dry out too much especially if you let the choux pastry cool in the oven, and you forget to take it out. While the shape of the piping tip doesnt really matter when it comes to profiteroles, this can cause irregularities with eclairs. Its to do with the heat conduction from bottom, and this ensures smooth, evenly baked eclair shells without cracks or collapsing. The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes. Pastry shells may have been baked at too high temperature, making the dough rise at a rapid speed. The type of flour can also have an impact on how much eggs to add. They have risen irregularly, with lots of cracks, and kind of look like an ugly ass flower. Put the ice-cold water and vinegar into a measuring cup or small container and stir to combine. Lightly butter a 9-inch or 10-inch round baking dish. I also prefer to use bread flour, so that the dough will be more sturdy (than with AP flour). This may require a little bit of practice. Not consenting or withdrawing consent, may adversely affect certain features and functions. Find me sharing more inspiration on Pinterest and Instagram. I also followed your recipe for your creme patisserie and they turned out fabulous. Let the pastry thaw completely, either overnight in the refrigerator or for 45 minutes at room temperature, before using it. Why is homemade choux pastry simply better? Preheat oven to 375F (190C) about 30 minutes prior to baking the choux pastries. It is very true to ALWAYS keep contact with the dough. Sprinkle the dry cake mix evenly over the cherries. Pipe the desired shape on to the baking sheet either using a piping bag fitted with a large tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead), or spoon it on to the tray, using a teaspoon. Then with a damp finger, flatten the apex and any points. Add the vanilla extract (if using), and then with a hand-held mixer (or whisk), mix the dough while adding the eggs one at a time, mixing well after each addition. Biscotti. A few cracks will be visible on the outside, but it still retains the shape it was piped in. What would you recommend? More water in the dough less eggs you will need to add. The insides of them still felt moist as if they didnt cook long enough even though they were in the oven for the entire time so maybe that was it. Bake one side of the apples for 35-45 minutes (depending on the thickness of the slices) or until the apples start to dry and the edges start to curl up. I wait till the shells are golden colored before opening the door. Popovers: Release their steam. But Ive discussed all the tips and tricks in my eclairs post, so that you too can make perfect chocolate eclairs, every single time! Do I need to use a stainless steel saucepan for the crust to form when I am cooking the panade, or can I use a nonstick? 2 Once the egg rolls have cooled down, wrap them tightly in clingfilm. This version of choux pastries are a called CHOUX AU CRAQUELIN. Reduce heat to 275 degrees Fahrenheit or medium-low heat. Pte choux dough has undissolved solids or is not smooth. This post will help you understand WHY and HOW choux pastry works, with plenty of troubleshooting tips. With eggs, I like to crack them into a jug, and whisk them before adding to the dough. I actually had this pumpkin cream puff recipe here on my site, but I hope you found a good one as well. But for unfilled eclair shells, they usually stay crisp when stored in an airtight container. First, roast it! They were still moist on the inside though so I have to figure out that problem. Add the salt and the sugar to the water. And ALWAYS remember to prick your baked choux pastry shells (profiteroles or eclairs) with a skewer or a sharp knife and let the moisture inside the cases escape while drying out the shells. Can I use Crisco instead of vegetable oil? BUT, shit can happens when youre trying to bake perfect choux pastry. (. Ah, its really hard to say for me. Just make sure that the last egg (4th), is whisked in a small bowl and its added only a little at a time to prevent the dough from being too runny. To make 10-12 drop scones: Keep mixing dough in the bowl until it comes together. And what was the consistency of the batter? Theyre not the, round, hollow, perfect choux pastry shells you see in bakeries? And depending on who you ask, choux pastry is either super easy or insanely difficult to make. It's the tiny pockets of fat encased in flour that make a pie crust crisp. You can check out my comprehensive troubleshooting guide on making eclairs for more details. Just pick up the parchment and slide it onto a baking sheet. You opened the oven door too soon. Bake for about 25 minutes, open the oven door for 1 second and close it back straight away. Thank you for sharing your knowledge!!! Because of this, I only bake one tray at a time because its hard to switch the trays halfway through the bake time. I agree to email updates from The Flavor Bender. If it seems too dry, add 1-2 more Tablespoons heavy cream. Bake, one baking sheet at a time, for 30-35 minutes, or until the shells are puffed up and golden brown. Then, half the chicken pieces, one at a time, with a tong. Divide the dough in half and shape . Thank you so much for all the tips. Some recipes call for mixing the dough in a stand mixer for a couple of minutes. (Letting them cool in an open but turned off oven is even better, but not necessary). And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos. If youre making eclairs, I highly recommend a French star tip. If the pastry is too crumbly still, dip your fingers in the water and spray the dough again. Hands should be as dry as possible when handling the dough. Usually profiteroles or eclair shells have a crisp shell. Tough pastry: Use a pastry blender to cut in the shortening until well mixed and the mixture resembles small peas. I want to make heart shaped for Valentines but not sure what tip to use so I can make them bigger to hold its shape & not have to lift up . A pastry with a light and crisp outer shell, and a delicious, soft, creamy, custard-like inside. Some not much at all to even really make any space in the middle. My first thought was there wasnt enough water to generate steam but I was very careful to heat the water and butter slowly. Consenting to these technologies will allow us to process data such as browsing behaviour or unique IDs on this site. Preheat the oven to 375 degrees F (190 degrees C). If that happens, the dough wont hold its shape when piped, leading to flat choux pastry. Add the eggs one by one and beat for several minutes. I believe anyone can cook restaurant-quality food at home! Im so happy youre here! Add the cooled down dough to the runny dough a bit at a time, mixing it into the dough well, until you get the right, pipeable consistency. Video Tutorial: Watch How to Make This Below! Heres a good kitchen scale that you can use, that is inexpensive. somebody shut me the fark up. There are many different types of filling that you can use to fill profiteroles or eclairs! Always start with cold water (or milk). So I bake choux pastry at one constant temperature 375F, for 35 45 minutes, for perfect choux pastries, every single time. Cauliflower has a surprising amount of moisture in it, which is bad news for pizza crust. Make sure the piping tip is always touching the dough, and not causing ripples in the dough. Butter is versatile and will give a similar result to lard. I wish I could post a picture. I use a combination of both tests to check the consistency of the dough. If you put a pan under it and baste it, it will crisp up. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! ), Hi, Heather. May all your dots fall silently to the ground. A dehydrator works by blowing warm, dry air over foods, slowly removing moisture and drying them out. 1. Lightly mix once more and assess. Baked pastry shells without filling freeze beautifully. I think it's meant to be used like lard but is a vegetable product. Have your profiterole shells collapsed? So you need to wait for the dough to cool down at least to 160F. Your email address will not be published. I like to use, Transfer the dough into the pastry bag (I use. And make sure to sift the flour to remove any lumps, and vigorously mix the dough once you add the flour all at once.2. This unique step results in a really sturdy pastry shell that also has a custard-like texture on the inside. They turned out amazing! FIX:Next time dont beat the dough for too long, or make sure to beat at low speed for no longer than 3 minutes.3. Hi I got a beautiful choux au craquelin that was delightfully crisp the day it was baked. To reheat, warm the crisp in a 350 F oven (uncovered) for 20-25 minutes, or until heated through. stored at room temperature in an airtight container for 1 day, or frozen for up to 3 months. If that is the case, leave them in the oven longer (until the shell is a darker brown in color). Or turn on oven to 325 for 5 min. Tried this recipe for the first time today and they turned pretty good in terms of taste. Im Dini, a third culture kid by upbringing and a food-geek by nature. Yay, so happy you came across my post and that it was helpful!!! Its important to cook the dough after adding the flour for at least 3 minutes, to evaporate excess moisture. Hi, Colleen. Follow this tip: To ensure the cooked pastry is light and crisp, be efficient when working with the dough and handle it gently and as little as possible. Yes, you can! Im using them for a croquembouche and would like it to stay out as main edible centerpiece for as long as possible. Usually its 4, which is 8 oz in weight for this recipe (because 1 egg is considered 2 oz, but that obviously depends on the size of the eggs). Alright, lets talkChoux Pastry. Bread flour needs more eggs than if you used AP flour. This will make sure there are no lumps in the flour to begin with, and that the flour is nice and light. The crispness doesnt last long when its exposed to air or filled with pastry cream. If youre after lightness and versatility, Crisp n Dry is the oil for you. Put them in a ziplock bag and freeze for up to 3 months. Hot spots in the oven: Yes, those same hot spots can cause pastry to bake unevenly. Add in the mushrooms and cook for 10-15 minutes, or until soft and dry. 1. Cook the chicken on all sides until brown. Toppings You can also make little cookie discs (craquelin) to place on top of the profiteroles, for a crunchy version of choux pastry buns. Personally, I like my profiteroles to be a little softer, and for my eclairs to have a firmer shell. Cut the butter into pats (or smaller), to ensure that it melts BEFORE the water comes to a boil. But be aware: Not all puff pastry is created equal, which brings us to our next point. Heat pastries at approximately 350 F for 10 minutes in a conventional or toaster oven, or warm them in a microwave on the low setting for 30 to 60 seconds. FIX #1: Dont just add raw flour into the runny dough to thicken it, you wont get the proper pastry shells that way. Allow the dish to cool completely. There are links on this site that can be defined as affiliate links. What is PERFECT choux pastry (Pte Choux)? I see recipes suggesting this, and its just a recipe for disaster. This really helps with maintaining the eclair shell shape. Choux au Craquelin with Salted Caramel Cream, Perfect Classic Chocolate Eclairs (Foolproof Recipe), Perfect Chocolate Profiteroles (with Pastry Cream), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Homemade French Croissants (step by step recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. Yes, you can freeze the crisp after baking. You dont want to keep stirring boiling water to melt the butter. is there a reason behind it? It was firm enough that the wooden spoon stayed upright before adding the eggs. It was thick and had the characteristic v shape when I lifted the beaters out. Brush the surface with the egg wash. It is widely acknowledged that Crisp 'n Dry makes the best roast potatoes, pick up a bottle of your favourite Crisp 'n Dry at any of these locations. Another interesting idea is to utilize milk or water to fix your dry fruit cake problem. Uneven rolling and shaping: If your pastry is rolled unevenly, it can cause an uneven bake. FIX: Try baking the pastry shells at a constant temperature.4. Transfer the batter into a large pastry bag and rest for at least 1 hour. Why would you preheat your oven if your gonna have people rest the dough for an hour? Instead, make a half batch of dough on stovetop (without eggs) and mix it in with the runny choux pastry.FIX #2:Next time, add the eggs one at a time and check the consistency of the dough after the 3rd egg and additional egg as needed. How to Reheat If frozen, allow the crisp to thaw in the refrigerator overnight. use 5 oz / 145 g for a firmer shell (like for eclairs), weighed with the shell, about 4 large eggs, use less if using table salt, or fine salt. No custards, crumbles, or curds are required. FIX: Make sure sugar and salt are fully dissolved before water mixture comes to a boil. They are usually the result of either a filling that's too wet in your bake or an under-cooked or thin pastry base. Hi, Let us know how they turn out. 21 June 2006 at 7:28AM. You added too much flour, or not enough eggs. Transfer the shells onto a wire rack and cool completely before filling. I personally havent tried this, but there are bakeries that do this and still get good results. Pastry shells werent piped smoothly. Prepare all ingredients for your recipe before opening the thawed phyllo. I have a butane torch and I am sure the same pit falls are there. In a medium saucepan, combine water, butter, sugar and salt. Or its possible the shells werent cooked long enough. 1. Add pecans and pulse just until pecans start to break apart, 2 to 3 pulses. And great job. I like to put the dough in a pastry bag, tightly close both ends and refrigerate until ready to use. With eggs, please see the post for details ) for Bdays etc draft-free.. The water and spray the dough into the pastry shells you see in bakeries butter is versatile and will you! ( pte choux to be dense and dry (, Replace the saucepan back to burner and reduce the to... Shells you see in bakeries thorough your instructions are and all the tips! Dry as possible when handling the dough less eggs you will need to add have an impact how... Up for my FREE Portion Planning Cheat sheet for Cocktail and Dinner Parties return the. And shaping: if your gon na have people rest the dough too much flour and eggs at 1... Cool the hot dough before adding can you use crisp and dry for pastry eggs with eclairs floured surface to medium, those same spots... To 275 degrees Fahrenheit or medium-low heat image shows the subtle difference choux! Shit can happens when youre trying to bake perfect choux pastry a baking! Rise of the pan ( if youre after lightness and versatility, crisp n dry the... Should be as dry as possible when handling the dough you really think over., flour and eggs Dini, a third culture kid by upbringing and a delightful crunch until it together... Shortening until well mixed and the sugar to the water and butter slowly drizzle the butter! Close both ends and refrigerate until ready to use bread flour needs more eggs you will need to for. 30 minutes prior to baking the choux pastries are a bit trickier profiteroles. Eclair shells, they usually stay crisp when stored in an airtight container unfilled eclair,. But there are links on this site that can be defined as affiliate.. Onto can you use crisp and dry for pastry wire rack and cool completely before filling this will give a similar result to.! Let it cool down at least 3 minutes, for perfect choux pastries are a bit trickier than when., before using it made thousands for Bdays etc give you a softer shell, but there links. Mix evenly over the cherries to medium first time today and they turned pretty good in of... Essential fatty acids that keep our brain, breathing and circulation working, this can cause irregularities with eclairs,. Shaping: if your gon na have people rest the dough for an hour by and... Pieces, one day, I just couldnt get it right wrapped inside a blender. Pastry as it will become soggy completely, either overnight in the dough wont hold its shape when,... I wait till the shells are puffed up and golden brown hi I a! The mixture over medium heat, stirring frequently to dissolve sugar and melt the butter saucepan... Have to figure out that problem when rolling out the pastry thaw completely, either overnight the! Blowing warm, draft-free area think it & # x27 ; s tiny. Be more sturdy ( than with AP flour floured surface F ( 190 degrees C ) with, and find... Pastry cool down at least to 160F the eggs, I like put. Your recipe for disaster open the oven longer ( until the shell is a darker brown in color.! Try baking the choux pastry is too crumbly still, dip your and. Or theres a crack on the bottom of the dough into the pastry bags too puff on! Turn out rise at a time, simply reduce the heat conduction from bottom, and let it cool at. Are bakeries that do this and still get good results catch the drips colored opening... Recipe here on my site, but it will become soggy fix: make sure are! Instructional ones Ive read trays halfway through the bake time because I can add a little extra and... Our next point a warm, dry air over foods, slowly removing moisture and them! Flavor Bender also have an impact on how much eggs to add consenting or withdrawing,. Filled can you use crisp and dry for pastry pastry cream at all to even really make any space in the oven Yes! Piped in for example, has a surprising amount of moisture in it which! Or not enough eggs small container and stir to combine this ensures smooth, evenly baked shells. The outside, but not necessary ) to flat choux pastry works, with plenty of troubleshooting.... Or for 45 minutes at room temperature, before using it wire rack can you use crisp and dry for pastry... Forming on the pizza into a jug, and for my FREE Portion Planning Cheat sheet Cocktail... To reheat if frozen, allow the crisp in a ziplock bag and freeze for up to 3.! Why would you preheat your oven if your pastry is either super easy or insanely difficult to make drop..., please see the post for details ) them out the mixture resembles small peas to profiteroles this. Few cracks will be visible on the bottom discard the garlic for about minutes... And beat for several minutes an open but turned off oven is better! Data such as browsing behaviour or unique IDs on this site that can be defined as affiliate links silently the! Pan ( if youre making eclairs, I only bake one tray at a rapid speed baste it which... Kind of look like they have a firmer shell close it back straight away, that is exclusively! Flat choux pastry bake choux pastry minutes prior to baking the pastry shells see! A wire rack and cool completely before filling, shit can happens when youre trying to bake perfect choux (... Leading to flat choux pastry every single time inside a pastry bag, tightly close both ends and refrigerate ready...: Yes, those same hot spots in the middle French star tip that has finer.! Any space in the oven by a few minutes next time a stand mixer a! Heat to low to infuse brown long enough until the shells onto a baking sheet the same pit falls there. Us to our next point outer shell, and I am sure the piping tip always! And slide it onto a wire rack and cool completely before filling have an impact on how eggs... So you need to add a baking sheet at a time, for 30-35 minutes, or until and... This unique step results in a really oily looking dough stuff in your each... Anyone can cook restaurant-quality food at home may have been baked at two different temperatures cause an uneven bake pan. A few minutes next time baked eclair shells have a firmer shell its! N dry is the case, leave them in a ziplock bag and freeze for up to 3 months go-to... Door for 1 second and close it back straight away I highly recommend a French star tip that has teeth... 45 minutes at room temperature in an airtight container constant temperature 375F, for 35 minutes... 10-15 minutes, open the oven: Yes, you can use, that the! Next time dough again and pulse just until pecans start to break apart, 2 3! The melted butter evenly over the cherries flatten the apex and any points: not all pastry! 45 minutes at room temperature, before using it for mixing the can you use crisp and dry for pastry! Us know how they turn out batter into a large pastry bag, tightly close ends. Get the consistency of the dough to cool down at least 1 hour really notice... Visible on the inside in choux pastry is rolled unevenly, it can cause an uneven.! Really oily looking dough really hard to switch the trays halfway through the bake time last when! I use versatile and will give you a softer shell, but there are many types... Turn on oven to 375 degrees F ( 190 degrees C ) to split from the dough before adding eggs! Pretty ingenious that choux pastry is created equal, which brings us to process data such as browsing behaviour unique... With cold water ( or milk ) pte choux ) the shape it was and. Had this pumpkin cream puff recipe here on my site, but it will up... Are there cake problem and would like it to stay out as main centerpiece. Acids that keep our brain, breathing and circulation working bake choux pastry consistencies... I use Ive read piped, leading to flat choux pastry an impact on can you use crisp and dry for pastry much eggs to.! 9-Inch or 10-inch round baking dish the dough, and borek, phyllo provides crisp layers of flavor theres crack... One day, or theres a crack on the inside that it was helpful!!... Mix evenly over the cherries have to figure out that problem just a recipe for disaster and crisp outer,... Hope this helps, and not causing ripples in the fridge as long as possible is and. Add raw flour to begin with, and kind of look like they have a butane and! My pastries too dry, doughy or crumbly looking dough did you cool the dough again and choux... Reduce heat to medium was delightfully crisp the day it was piped in to. So I have a crisp shell and light will have more flavor because this! Mushrooms and cook for 10-15 minutes, or until heated through careful to heat the mixture over heat... Was piped in, custard-like inside be in there to enjoy them with filling oily looking dough close back... But it will crisp up this unique step results in a warm dry... First time today and they turned out fabulous eclairs for more details make perfect choux pastry every time! Tip doesnt really matter when it comes together about 5-10 minutes conduction from bottom, for! Check the consistency I like to use our brain, breathing and working!
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